Whether you’re a complete beginner or keen to take your bread-making up a notch, mastering a good sourdough starter is the foundation of success. Here’s what you need to know (and why it’s worth it!).
What is a sourdough starter?
A sourdough starter is a living culture of wild yeast and beneficial bacteria, naturally present in flour and the environment. When fed with flour and water, it ferments and becomes the leavening agent for sourdough bread. Essentially, you’re harnessing nature’s own bakery. The starter gives bread its lift, texture, and characteristic tang.
Why use one?
- Flavour & aroma: Unlike commercial yeast, a well-maintained starter adds nuanced taste and depth to your loaf.
- Natural process: It’s simpler and more traditional—just flour, water and time.
- Better texture: Sourdough made with a good starter often has a more open crumb, crisp crust and greater keeping quality.
- Versatility: The starter can power all kinds of loaves (white, rye, wholemeal) and even other ferment projects.
Getting started: your first day
- Choose your flour: Unbleached plain or strong bread flour works well. Some bakers use rye or wholemeal to give the starter a head-start in activity.
- Mix water & flour: A good starting ratio is 50 g flour + 50 g water (approx). Stir to a smooth batter.
- Leave to ferment: Cover loosely and let it sit at room temperature (ideally around 20-24 °C) for 24 hours. You might see bubbles forming or smell a hint of fermentation—it’s alive!
Feeding & maintaining your starter
- Feeding ratio: Many bakers use a 1 : 1 : 1 ratio (starter : flour : water by weight), or 1 : 2 : 2 depending on how active you want it.
- Frequency: If kept at room temperature, feed daily. If chilled in the fridge, feed once or twice a week.
- Discard & refresh: Each time you feed, you’ll discard a portion of starter. This keeps the acidity balanced and maintains strength.
- Signs of health: A vigorous starter will double in size within 4–6 hours of feeding, form bubbles throughout and have a pleasantly tangy, yeasty smell.
Troubleshooting common issues
- No bubbles / slow to rise: The ambient temperature might be too low, or the flour too weak. Try warmer location or using a stronger flour.
- Very sour smell / mound of liquid on top (“hooch”): Your starter may be hungry. Feed it and reduce the time between refreshes.
- Mould / odd colours: If you see fuzzy mould or vivid colours (pink, green), it’s safest to discard and start again. A healthy starter should smell fresh, not off or rotten.
Baking with your starter
Once your starter is active and reliably doubling, you’re ready to build your dough. Use a portion of the starter (often 10-30 % of flour weight), mix with flour, water, salt, then bulk ferment, shape and bake. The more mature the starter, the stronger your dough will rise and the finer the crumb structure.
Why buy a ready-made starter?
For many bakers, starting from scratch can be time-consuming or intimidating. Buying a tried-and-tested starter offers peace of mind: you’re getting a culture that’s already active and stable. It’s an excellent shortcut if you want to start baking sooner, with less guesswork.
For example, check out the excellent range of starters we have here: Sourdough Starters and Flour
Final thoughts
A sourdough starter isn’t just a kitchen tool—it’s a living partner in your baking adventure. It demands a bit of care, yes, but rewards you with flavour-rich bread, a deeper connection to the craft and the satisfaction of using natural ingredients. Whether you’re just beginning or already have a house-fed starter, remember consistency wins. Feed it, keep an eye on its behavior, and build your loaves from there.
Happy baking!